Raspberry Banana Crepes

(8 servings)

  • 5 ounces fresh raspberries (or frozen and thawed)
  • 2 small bananas - sliced
  • 1 cup milk
  • 3/4 cups flour
  • 1/2 cup sour cream
  • 1/2 cup whipped desert topping (Cool Whip is great)
  • 1 egg
  • 3 Teaspoons sugar
  • 1 Tablespoon butter - melted
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 dash almond extract
In a large bowl, sift flour, sugar*, salt and baking powder together. Whisk in milk, egg and melted butter until well blended.

Prepare a 6 to 8 inch skillet with a light coating of cooking spray and warm to a medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Tilt pan in a circular motion to distribute batter over the surface of the pan. Cook until lightly browned on both sides. Repeat to make 8 crepes.

I like to stack crepes in the oven at a very low setting - like 100 degrees - while I make more. Wax paper between each crepe keeps them from sticking together.

Make the raspberry filling: put raspberries in blender and blend until pureed. Add sour cream, almond extract and whipped topping. Pulse blender in short bursts until well blended.

For each crepe, spoon 2 Tablespoons of the raspberry mixture onto center of each crepe; top with banana slices. Fold each crepe in thirds. Serve topped with remaining raspberry puree.

This a a delicious recipe... very fresh tasting. It's also a very pretty breakfast if your aim is to impress.

Mr Breakfast would like to thank KennyRogers for this recipe.

Recipe number 1327. Submitted 8/16/2004.